The commercial pigs are growing and breeding pigs, so they are also called commodity pigs. First, the factors that affect the fattening effect of commercial pigs There are many factors affecting pig fattening, and the total can be divided into genetic and environmental factors, such as the type of species, early maturity and so on. It is genetically determined, and feed and nutrition levels, pig house conditions, etc. are environmental factors. Each factor has a connection and influence. 1. Effect of variety: For meat type pigs such as Dabai, Changbai, and Duroc, they grow faster than local pigs under scientific rearing, with high lean meat ratio and short fattening period. Local pigs such as Dingyuan pigs and Weinan pigs The performance is better under the low nutrient levels dominated by green roughage. 2. Effects of hybridization: Different combinations of hybrids, and hybrids represent a great diversity of heterosis. 3. Gender effect: Boar's weight gain rate, feed utilization rate and lean meat ratio are better than sows; castration can increase weight gain rate, feed utilization rate and slaughter rate, but it is unfavorable to increase carcass lean meat percentage. 4, feed impact: energy intake, rapid weight gain, slaughter rate is high, but thick, lean body carcass rate is low; lack of protein, not only affect the lean meat, but also affect weight gain. 5. Effects of feeding methods: Fast-feeding fast-gaining and low lean-bearing rate; limited-feeding growth is slower, especially in the late period of fattening, which can increase the lean body fat rate of the carcass. 6, the environmental impact: too high temperature will reduce the weight gain rate. The number of heads in a circle is too large, the density is too large, the feed intake is reduced, and the daily weight gain is reduced; too little to reduce the equipment utilization, especially in cold conditions, the growth and feed conversion rate will be reduced. Second, the supporting fattening technology for the factors affecting the fattening effect, to take appropriate technical measures, comprehensive support to improve the fattening effect. 1. Select lean-type hybrid pigs. High lean meat yields market competitiveness; hybrid pigs have heterosis, fast growth, strong disease resistance, and are easy to raise. 2, scientific feeding, reasonable feeding. As the saying goes, “Pig long bones, middle pigs long meat, big pig long beaksâ€. According to the growth and development of pigs, the pig's muscle growth is mainly before 60 kg, and after 60 kg, the weight gain and the proportion of fat are increasing. The pig diets are formulated with various feed sciences and the corresponding feeds are taken. Feeding methods can keep pigs well. The pre-stage of finishing pigs should be fed with enough protein to allow them to feed freely, and the feed level can be appropriately reduced in the later period, and fed in limited amounts. This will not only give full play to its growth potential, but also help improve the lean body fat rate. The method of conventional shelf-lifting and fattening later is not suitable for the growth of the current development of lean pigs. 3, rational grouping. A group of pigs quickly formed a fixed intra-group ranking status after biting. If the group is too big and the sorting status is not fixed, it will increase the chance of biting and affect growth. Generally not more than 20 per group is appropriate. When grouping, pay attention to separating the size as much as possible. 4, establish a suitable pig environment. The pig's living environment has a great influence on the growth and health of pigs. The main reason why pigs are traditionally raised pigs for half a year is that they do not pay attention to environmental control, so that pigs cannot grow normally in winter and summer. This environment includes temperature, humidity, air composition and flow, lighting, sound, dust, microbes and equipment in the pig house. It is very comfortable for the pig to live in the environment that people provide for it. Environmental control is equally important for other pigs. 5, timely slaughter. The habit of traditionally raising large fat pigs is not suitable for the production of lean pigs, and it is not conducive to improving the feeding effect, because the larger the pigs, the lower the lean lean meat percentage and feed conversion efficiency. Practice has proved that it is more appropriate to weigh around 100 kg.
Foot of ningxia hong xingda incense Organic Apple fruit suborbicular, fruit surface color yellow green, most with orange chardonnay fruit surface, covered with bright red stripes, pulp yellow-white, succulent crisp, sweet, rich fragrance, quality first-class; The fruit has a sugar content of over 15%, more than 4% of the national average, and the flesh is tight and crisp and sweet, which is widely loved by consumers all over the world. There is a longer optimal consumption date than any other apple, not even refrigerated. It can be kept for 4 months at normal temperature. If refrigerated, Fuji can be kept for 5--7 months.
Altitude: high altitude area light, clean air, environment close to original condition, no industrial pollution. With an average elevation of 1160-2900m, the central health center has a strong uv light, which produces the natural pollution-free apple, which conforms to the concept of a modern green diet.
Temperature: moderate temperature can avoid the chance of fruit tree encountering disease. The average temperature in ningxia is 8.4 degrees Celsius, which has an important influence on the growth, development, yield and quality of apple. The piedmont apple is thriving in such a good environment.
Humidity environment: moderate amount of rainfall provides necessary conditions for apple's growth. The annual rainfall in the central health region is 186 millimeters. The fruit is slow to grow and the fruit is hard and hard, which fully guarantees the fruit's sugar content and the relatively average size of apples.
Sunshine condition: apple is the fruit tree, the central health area of the whole year is nearly 3,800 hours, is beneficial to the Apple Fruit coloring. The piedmont apples are red and bright.
Temperature difference factors: ambassador apple nighttime respiration weak temperature gap between day and night, consume less organic matter, the accumulation of organic matter during the day more, that apple store down a large number of glucose sugar candy, etc have better taste. The average diurnal temperature difference between apple and apple is 14 degrees centigrade, and the larger diurnal temperature difference ensures the sweet and delicious characteristics of the apple.
Other factors: frost can make apple blossom and fruit, which can cause frozen flower jelly, which is bad for apple's production. The piedmont apple has been kept at least 167 days without frost for the whole year, which minimizes the influence of apple on yield and quality.
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Ningxia hongxingda fruit industry , http://www.hxdfruit.com